Cheese Of The Month: President Brie

Cheese Of The Month President Brie

PRÉSIDENT BRIE

Crafted in the French tradition from 100% cow’s milk, it’s soft and creamy with a mild taste and snow-white, edible rind. As one of our most multifaceted cheeses, add it to a cheese plate, bake it for a warm snack or include it in a torte to complement the sweetness of fruit.  The white rind protects the paste inside as it ripens and becomes more creamy and flavorful. Continue reading “Cheese Of The Month: President Brie”

RumChata Rhubarb Crisp

RumChata Rhubarb Crisp

Neat or On The Rocks with Harley - www.cobornsblog.com
Harley

It’s rhubarb season and that is definitely an exciting season around here. Instead of the same old rhubarb crisp recipe that everyone makes year after year it is time to put an adult twist on an old time classic. The name of the upgrade game is RumChata!  Continue reading “RumChata Rhubarb Crisp”

Weekly Ad Recipe – Pork Chops & Creamy Chive Sauce

Weekly Ad Recipe Pork Chops and Creamy Chive Sauce www.cobornsblog.com

Here is a great quick and easy recipe that takes less than 30 minutes to make. Very hearty and tasty and the pork chops are so tender. Enjoy!

Jayne,
Coborn’s Inc. Meat and Seafood Merchandiser

Pork Chops & Creamy Chive Sauce
Serves: 4
 
Ingredients
  • 1 T. Olive Oil
  • 4 Boneless Pork Chops
  • ⅓ Cup Chicken Broth
  • 4 Oz. Cream Cheese
  • ¼ Cup Chopped Fresh Chives
Instructions
  1. In large skillet, heat oil over medium heat.
  2. Sprinkle both sides of pork chops with salt and pepper; add to skillet.
  3. Cook about 10 minutes, turning once, until internal temperature reaches at least 145 degrees.
  4. Add broth and cream cheese to warm skillet and whisk together for about 5 minutes, until cheese is melted and sauce is smooth.
  5. Stir in chives and mix together.
  6. Spoon sauce over pork chops.
Notes
Suggested Wine Pairing Shannon Ridge Chardonnay

 

Castello Havarti Cheese

Castello Havarti Cheese - www.cobornsblog.com

Cheese Please with Kevin
Kevin

Castello Creamy Havarti - Coborn's May Cheese of the Month - www.cobornsblog.comIt’s getting warmer every day and when I’m thinking of a cheese to snack on or to top my favorite sandwich I reach for the Coborn’s May “Cheese of the Month”, Castello Havarti. This semi soft cheese has a buttery, creamy taste and a mellow aroma. It’s a versatile, gourmet cheese that’s easy to cook with and delicious as a snack.

Havarti originated in Denmark in the 1800’s and is named for Havartigaard, the dairy where it was invented. Castello master Danish cheese makers continue this proud tradition, and today Havarti is favored around the world by home cooks and professional chefs alike.

To give your favorite dishes a twist, try Castello Havarti Creamy:

  • As a Snack, sliced in sticks and drizzled with honey, preserves or chutney
  • On a Gourmet sandwich, such as a Panini, grilled cheese or slider
  • In Comfort Food, such as macaroni and cheese or French onion soup
  • On a Cheese Board, with subtly sweet and savory pairings
  • Pairs well with Pinot Noir, Pilsner or sparking apple cider

Or you can try this creamy, delicious recipe I have provided for you here.

Cauliflower Macaroni & Havarti Cheese

Cauliflower Macaroni & Havarti Cheese - www.cobornsblog.com

Cauliflower Macaroni & Havarti Cheese
Serves: 4-6
 
Ingredients
  • 1 Head Cauliflower, cut into small florets
  • To Taste Salt
  • To Taste Black Pepper, freshly ground
  • 2 Cups Heavy Cream
  • ½ Cup Mascarpone
  • 1 Cup Castello® Creamy Havarti
  • To Taste Hot Sauce
  • ½ Cup Chives, finely chopped
  • ½ Cup Panko Breadcrumbs
Instructions
  1. Bring a large pot of water to a boil.
  2. Add salt to water.
  3. Place cauliflower florets to the water and cook until tender but still crisp, about 5 minutes.
  4. Drain well, pat dry and set aside.
  5. Preheat your broiler to high.
  6. While preheating oven, in a 2-quart sauce pan add the cream, salt, pepper and hot sauce to the pan and bring it to simmer on medium heat.
  7. Reduce the cream by ⅓, about 3 minutes.
  8. Whisk in Mascarpone and Havarti.
  9. Keep the sauce at a simmer, the sauce will be slightly thickened at this point.
  10. Add in cauliflower and chives, stirring well to coat the cauliflower.
  11. Pour into oven-proof dish and top with breadcrumbs in an even layer.
  12. Place under the broiler for 2-3 minutes, until golden brown and bubbly.
  13. Remove from the broiler and let set for 5 minutes before serving.
Notes
If you cannot find Mascarpone, cream cheese will work in a pinch.

 

So when you are trying to come up with a tasty cheese that will tantalize your taste buds, try our May “Cheese of the Month” Castello Havarti!

Kevin
Coborn’s, Inc. Director of Deli

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Cheese Please with Kevin - www.cobornsblog.com

Celebrating National Clam Chowder Day

Carolyn's Clam Chowder Recipe - www.cobornsblog.com

www.cobornsblog.com - Fun with Family with Rebecca
Rebecca

A couple weeks ago, I was in North Dakota for work and on the trip home, I mentioned to a colleague that I needed to learn about clam chowder so I could write a blog post for National Clam Chowder Day on February 25th. Considering I had never even tasted it before, I knew I had some research and sampling ahead of me. Just then, my chuckling colleague pointed at a billboard inviting visitors to New England, ND. He wondered aloud if the locals there celebrate Clam Chowder Day just for the namesake.

Since that silly observation in the middle of North Dakota, I have learned that New England Clam Chowder is one of many different kinds of clam chowder, although it appears to be the most common. The different types of clam chowders vary by region and some are quite different from one another.

New England Clam Chowder, as the most popular, is what I would call comfort food. It’s thick, creamy potato base and stew veggies make it perfect for this ever-lasting cold winter. Many recipes include crumbled bacon in this variety.

Manhattan Clam Chowder is again made with stew vegetables, but instead of a creamy potato base, it’s made with tomatoes. A little zingier and lighter, this variety is wonderful for dunking a grilled cheese sandwich.

Hatteras Clam Chowder isn’t on the radar of most of us Midwesterners. It comes from North Carolina’s Outer Banks and features a clear broth, with no cream and no tomatoes. Truly, the clams are the center of the show.

Minorcan Clam Chowder is a tomato-based chowder, similar to the Manhattan version, with the addition of corn and the spicy Florida-grown pepper, Datil. This is the next variety I’m going to try.

After reading lots of history and dozens of recipes, I decided to reach out to my friends on Facebook to find a sure-fire recipe. My friend, Carolyn Bertsch, shared this one and most of my family loved it!

Carolyn was quick to shell out one of my favorite kitchen truths: “Bacon makes everything better.”

Carolyn's Clam Chowder
Author: 
 
Ingredients
  • 2 Cans Minced Clams with Liquid
  • 1 Medium Onion
  • 3 Stalks Celery
  • 4 Slices Bacon
  • 3 Carrots
  • 3 Potatoes
  • Salt and Pepper
  • 1 Pint Half & Half
Instructions
  1. Fry bacon and then add celery and onion.
  2. Fry until tender and then add clams and clam juice.
  3. Simmer until half the liquid is gone.
  4. Boil carrots and potatoes in a separate pot for about 10 minutes.
  5. Drain and mash (remember, just like post-baby bodies, lumps add character).
  6. Mix mashed mixture into clam mixture and add half & half.
  7. Heat to boiling and serve hot.
  8. The night I made this, the chowder was tasty.
  9. I added some dill to the leftovers (because you should add dill to everything, in my opinion) and sent the pot back into the refrigerator.
  10. The next day, all the flavors came to life and the dish was fantastic!

 

Rebecca
Coborn’s, Inc. Communications Manager

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www.cobornsblog.com - Fun with Family with Rebecca